We are delighted to announce the first graduate student to complete a degree from our lab 🎓 Ruslan Mehadi Galib has successfully earned his MS degree, marking an important milestone for the lab. His research significantly advanced our understanding of rice protein quality and dry fractionation strategies, contributing valuable insights to the field. Ruslan’s work…Continue Reading Celebrating Ruslan Mehadi Galib’s MS Graduation
Our lab had a great time presenting our research at the College of Ag Poster Networking Event hosted by The Dale Bumper College of Agricultural, Food and Life Sciences and Gamma Sigma Delta last week!…Continue Reading Ag Poster Networking Event
We are proud to share that two members of our lab presented their research at the Arkansas Biosciences Institute (ABI) Symposium held in Little Rock on September 23, 2025. Saydul MD Safwa (M.S. student)Presented his poster on “Cold plasma modification of biopolymers derived from rice processing byproducts for functional films.”His work explores sustainable utilization of…Continue Reading Highlights from the ABI Symposium 2025
The Novel Ingredient Processing and Utilization Laboratory at the University of Arkansas proudly participated in IFT First 2025, showcasing recent advancements in sustainable protein research and novel food processing technologies. 🎤 Oral Presentations• Dr. Mahfuzur Rahman presented on:“Distinction in Rice Proteins: Extraction, Quality, and Product Innovation” • Dr. Nikitha Modupalli Modupolli presented on:“Rice Protein Extraction…Continue Reading IFT First 2025 – Chicago, ILÂ
Our lab had the pleasure of participating in the 2025 University of Arkansas Rice Processing Program Industry Alliance Meeting. A heartfelt thank you to the organizers, especially Dr. Griffiths G. Atungulu, PhD, for bringing together such a dynamic and forward-thinking event focused on innovation in rice processing.Held at the Don Tyson Center for Agricultural Sciences,…Continue Reading Rice Processing Program Industry Alliance Meeting 2025
From presenting our latest research to connecting with experts across the globe, it was an exciting and enriching experience for our Novel Ingredient Processing and Utilization Laboratory team. We were proud to share our work on rice and pulse processing, protein functionality, fermentation, novel processing technologies and clean label food. From our lab, we presented…Continue Reading AOCS Annual Meeting in Portland!
A huge congratulations to our lab members saydul md safwa 🇧🇩 and Ruslan Mehadi Galib for winning 1st and 2nd place, respectively, in the Master’s Category at the Ozark IFT Research Competition and Networking Event!Their impactful 3-minute presentations highlighted the innovative work being carried out at the Novel Ingredient Processing and Utilization Laboratory, and we…Continue Reading 2025 Ozark IFT Research Competition!
We are pleased to share that our master’s students, Ruslan Mehadi Galib and saydul md safwa , presented their research at the Ag Poster Networking Event at the University of Arkansas. They presented our lab research on “Enhancing rice bran protein functional properties using atmospheric cold plasma” and “Studying the attributes of Arkansas rice to develop plant-based food products”. Congratulations…Continue Reading Ag Poster Networking Event
Plant-based protein market is growing rapidly. A very interesting article, “Big Food Gets Jacked: How Protein Mania Took Over the American Grocery Store,” by New York Magazine, a highly regarded publication known for reporting on trends, industry insights, and award-winning food writing. The article provides insights into the plant-based protein industry and how people think…Continue Reading How Protein Mania Took Over the Grocery Store
